Spring is in full swing, yippy! This dip will be the perfect thing to bring to that spring or early summer pot luck/cookout. It’s really simple and a crowd pleaser. The black bean dip perfectly compliments and adds pizzazz to the more traditional guacamole.

It’s so good that you can even accidentally put cinnamon in place of chili powder and it’s STILL good! (Yes, I did that, I will always make sure my spices are in their correct spot from now on 😉

Add garlic clove to food processor and process until chopped. Add the remaining ingredients for the black bean dip and process until smooth, scraping down sides as needed. Taste and add more spices or salt and pepper if necessary. Smooth into the bottom of a 9″ pie pan.

In a medium bowl add avocados, lime juice, garlic, salt, and pepper then mash with a fork until smooth. Stir in thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle chopped tomatoes and crumbled Cotija cheese on top and serve with tortilla chips.